Mexico has the best cuisine in Latin America.
People love to say the food is just the exact same ingredients remixed over and over: a tortilla, meat or cheese, and salsa.
That might be true, but the sheer variety of textures and salsas is exactly what makes the cuisine so genius.
The base ingredients transform depending on the texture and application. A taco hits completely differently than a flauta, a quesadilla, or a panucho.
Mix those distinct textures with salsa verde, salsa roja, salsa morita, salsa tatemada, salsa de tamarindo, or one of the hundreds more and you will never run out of flavor profiles.
The texture and the salsa make the bite, y un toque de limón brings it all together.